Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

•Food matrix and processing modulated the bioaccessibility of hydrophilic compounds.•Soymilk-fruit juice beverages showed the greatest bioaccessibility of vitamin C.•Water-fruit juice beverages favoured the bioaccessibility of phenolic compounds.•Food processing increased the bioaccessibility of some phenolic compounds.•HIPEF and HPP allow obtaining beverages with improved nutritional quality. The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro bioaccessibility of vitamin C and phenolic compounds, as well as on the hydrophilic antioxidant activity (HAA) of fruit juice-based beverages was analysed. HIPEF and HPP improved or did not change the bioaccessibility of vitamin C and certain phenolic compounds in comparison with untreated beverages. In contrast, TT diminished the bioaccessibility of most of these compounds. The greatest vitamin C bioaccessibility was obtained in soymilk-fruit juice beverages (SB), whereas water-fruit juice beverages (WB) favoured the bioaccessibility of phenolic compounds and HAA. Milk-fruit juice beverages (MB) reduced the bioaccessibility of these hydrophilic constituents. Results showed that both food matrix and processing modulated the bioaccessibility of vitamin C and phenolic compounds of fruit juice-based beverages. Furthermore, HPP and HIPEF allow obtaining beverages with improved nutritional and functional quality.